Raspberry Ripple Dark Chocolate Baked Oats
Ingredients
- 55g Jumbo Rolled Oats
- 1 banana, mashed
- 30g Choc & Nut Vegan Protein or 2 tsp Cacao Powder
- 1/2 tsp Maca Powder
- 100ml or 150ml Unsweetened Almond Milk (adjust based on protein use)
- 20g Raspberry Almond Milk Yoghurt (optional)
- 1/2 tsp Baking Powder
- 1 tbsp Milled Flaxseed
- 6 raspberries, mashed
- 10g Jumbo Dark Chocolate Chips
- 10g Lindt Excellence 70% Dark Chocolate (optional)
Toppings
- Raspberries
Preparation
Preheat the oven to 160°C (fan).
Mix the ingredients for the baked oats together except the raspberry purée, chocolate chips, and chocolate piece.
Once mixed, fold in the raspberry purée and chocolate chips.
Transfer to an ovenproof ramekin or bowl.
Top with the dark chocolate square.
Bake for 20-25 minutes.
Top with more raspberries.
